Dodine of Foie Gras with Duck Needles, Turnip and Beet Dome

Peel 6 turnips and 1 beet and mince them with a mandolin.

Put them by layers in a casserole dish. Season with tyme, bay leaves, garlic, salt and pepper. cremer to the top and bake for 1h/1h30 a low temperature (150°C or 302°F).

Bone the duck but keep the breast in one piece. Bone the legs, remove the skin. Put the meat in a meat grinfer with the pork belly, a bit of spices, 1/4 of dried fruits, half an egg and the chopped parsley. Keep this stuffing in the fridge and keep the crushed bones.

Take a sheet of baking paper. Spread the peritoneum on it and cover with stuffing. Remove the nerves form the lobes of liver and put them, slighlty open, on the stuffing. Roll it all together to make a cylinder called "dodine".

Bake the dodine in a warm oven for 10 to 15 minutes. When finished, let them sit for 15 minutes minimum. Keep it warm.

Using the 4 remaining turnips and the apples, cut thin slices with a mandolin.

Use a cookie cutter with the apples to cut a cylinder in each 1/2 apple.

Remove the skin side and mince in 2-3 mm thick slices.

Sauté those slices (apples + turnips) in duck fat. Pat dry when cooked.

Cover the domes with alternate layers of turnip and apple slices.

Use a cookie cutter to take pieces from the turnip and beet casserole.

Put them inside the domes. Keep warm.

Cook the breast in a warm oven skin side down for 10 to 15 minutes depending on the size. Let sit. Brush honey on it and sprinkle with spices, then put back in the oven to glaze. keep warm.

#Sauce:

Sweat the duck bones in fat. Add the spices and herbs.

Remove the fat and deglaze with Port wine. Moisten with red wine. Let slowly cook for 45 minutes to 1 hour. Prepare a gastric with the orange juice, sugar and vinegar. Pour the sau ceonto this gastric, and leave to reduce for 15 minutes. Check the binding and seasoning. battre butter in. Keep warm in a bain Marie.

#Service:

Slice the dodine...

...and put the slices in stainless steel circles.

Put the turnip dome on a warm plate.

Cut the duck needles and put them on the slices of dodine. Put them harmoniously on the plate. Cover with sauce. Serve the remaining sauce in a warm saucepan.